What to have with Padron peppers?

[HedgehogintheFog]

I have a bag of Padron peppers. I know they are great fried/roasted until blistered as a tapas-type dish, but can I make them into more of a meal? I don't especially want to go to the effort of multiple tapas dishes.

I love them as a side like tapas, so I'd do a larger portion (main) of patatas bravas with chorizo. Possibly also some grilled halloumi. Done.

Honestly, just do the fried, blisters, salt thing and eat them as a snack. SOOOO good.

They do go very well with a soft mild goats cheese. So if you wanted to make them a sort of meal, peppers, goats cheese, some good bread and maybe a tomato salad on the side..... delicious.

You lightly steam them in Maldon salt. The fun is in seeing if you pick a 'hot' one (I think it is 1 in 20). Mind you, I don't find them particularly hot but there is a slight difference.

The ones that you get in the supermarket often don't include super hot ones. I used to buy them imported from Spain from waitrose and there were definitely a few very very hot ones! :) I have noticed in spanish restaurants recently that they are very seldom any hot ones. I wonder if it's something to do with the climate here when buying locally grown ones?

Ooh great ideas. I have both potatoes and goats cheese. Maybe I should do combine both.

Bake your goats cheese with honey as another side.

I love them with feta sprinkled over. Add a tomato salad on the side and chunk of bread.

I’m just here for ideas but I think patatas bravas would go well 😋

Fried eggs. Lots of salt. Dip the peppers in the yolk. 😋

Fry them up in olive oil with some garlic, sprinkle with salt, serve with a plate of Spanish charcuterie and a glass or two of dry sherry.

We just have them with bread and a bowl of tomatoes. Maybe some griddled cheese too.

The ones in our veg box used to be great, plenty of fiery ones, but I bought some from M & S last year. They were tragic - flabby and tasteless - and cost a fortune. No-one wants a tragic padron.

I sometimes fry them with garlic and chunks of chorizo or halloumi in the same pan, until they blister. Then serve with crusty bread and salad. That's a dinner without the hassle of lots of tapas.

I do them on the BBQ, you get the blistering without the kitchen filling with smoke